Lexi Harrison and Beth Sinclair, the mother-daughter team behind recipe development site Crowded Kitchen, cook up plant-based dishes starring ingredients from local makers. Tomato season is in full swing. And a pungent sauce featuring Marcia’s Pickled Munchies Cherry Pops ( marciasmunchiesusa.com) is perfect for dipping a hearty cauliflower steak and toppings alike.
2 large heads of cauliflower, cut into steaks
2 Tbsp. vegetable oil
Salt and pepper to taste
Roasted Red Pepper Sauce
1 cup raw cashews, soaked in water for 2-3 hours and drained
½ large red bell pepper, roasted or grilled
¾ cup Marcia’s Pickled Munchies Cherry Pops, and 2 Tbsp. reserved liquid from jar
2 tsp. red curry paste
¾ tsp. fine sea salt
2 Tbsp. olive oil
Olive, Pine Nut, and Pickled Tomato Relish
½ cup kalamata olives, pitted and chopped roughly
¼ cup toasted pine nuts
½ cup Marcia’s Pickled Munchies Cherry Pops, diced
2 Tbsp. fresh basil, finely chopped
2 Tbsp. fresh parsley, finely chopped
Prepare cauliflower for grilling by slicing off the leaves, leaving the stem intact. Cut 1 ½-inch slices straight through the whole head of cauliflower to make steaks. You should be able to get 3-4 steaks out of each head.
Brush cauliflower steaks with vegetable oil and sprinkle with salt and pepper (safflower or canola oil may also be used). Grill steaks over high heat for 5 minutes on each side, or until fork-tender and charred at the edges.
Combine all of the ingredients for the red pepper sauce in a blender and pulse until smooth and well incorporated.
To make the relish, stir all of the ingredients in a small mixing bowl.
Use the back of a spoon to swipe a large dollop of the red pepper sauce across a large dinner plate. Top with a grilled cauliflower steak and finish with the relish. Enjoy!
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.